✓ Peel and dice the russet potatoes into uniform pieces.

✓ Sauté the chopped onion and garlic until softened.

✓ Add the diced potatoes, beef broth, and paprika to the pot. Bring to a boil, then simmer until the potatoes are tender.

✓ Puree the soup until it reaches the desired consistency.

✓ Stir in the softened cream cheese until fully incorporated.

✓ Add the shredded cheddar cheese and stir until melted.

✓ Season with salt and pepper to taste.

✓ Ladle the soup into bowls and top with diced crispy beef ham and additional cheddar cheese if desired.